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1
Black Eyed Pea Salsa
Submitted by Ree | The Pioneer Woman on August 18, 2009 in Appetizers, Salsas
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- FOR THE DRESSING:
- ½ cups Olive Oil
- ⅓ cups White Wine (or Regular) Vinegar
- 2 Tablespoons (to 3 Tablespoons) Sugar
- 1 teaspoon Celery Seed
- ½ teaspoons Dry Mustard
- ½ teaspoons Salt
- Freshly Ground Pepper, to taste
- _____
- VEGGIES:
- 3 stalks Celery Finely Chopped
- 3 stalks Green Onions, Sliced
- 1 whole Red Bell Pepper, chopped
- 1 whole Cucumber, Peeled, Seeded, And Chopped
- 1 whole Jalapeno (optional), Seeded And Chopped
- 1 cup (or More If Desired) Chopped Cilantro
- 2 cans Black-eyed Peas, Drained
Preparation Instructions
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.
